Mint Jelly






There are many varieties of mint. Sweet mint, spearmint, peppermint, chocolate mint, Corsican mint and so forth. Each variety has a subtle difference in taste. Sweet Mint is best for this recipe but others will suffice.

Traditionally Mint Jelly has been served by the English, Scots and Welsh along with their mutton or lamb, it is believed they inherited the tradition from the ancient Romans. Ancient Greeks were smothering steaks with mint jelly for centuries and they too probably got that from those decadent Romans. The mint Jelly tradition migrated along with the Brits to the New World. Other roasted meats also fare well when paired with Mint Jelly, I personally like to smear some on my pork chops.




Basic Mint Jelly

1/2 cup vinegar
1 cup water
1/2 cup mint leaves
3-1/2 cups sugar
1/2 cup Fruit Pectin

green food coloring

Mix vinegar and roughly chopped mint leaves.
Leave 15 minutes.

Add sugar, stir and bring to a boil for 1/2 minute.

Strain into heated glasses and
cover with melted wax.

Recipe by Carole Holding
Dame de la des Rotisseurs




Classic Mint Jelly

2 cups sugar
1 1/2 teaspoons Fruit Pectin
2 cups chopped fresh mint leaves and stems
1 cup apple cider vinegar
2 cups water
 

Beat the sugar and pectin together then Set aside.

Place the mint leaves and stems in a pot and crush them with a wooden spoon. Add vinegar, water and bring to a boil . Add the sugar and pectin mixture and boil hard for one minute.

Pour jelly through a sieve into a large bowl. Discard the mint leaves. Pour jelly back into the pot and reboil. Ladle mint jelly into hot, sterilized jars and process in a hot water bath for 20 minutes.